This lighter take on sausage and peppers is a great weeknight meal that takes very little time to prepare. I use leftover sausage links that have already been cooked to make prep time faster. The tri-color peppers add color and flavor, but if only green are available, that works well, too. Serve with a bagged green salad for a quick back-to-school dinner.
Hands-On Time: 5 minutes
Ready In: 20 minutes
Yield: 6-8 servings
12 ounces farfalle pasta, cooked al dente according to package directions
2 Tablespoons olive oil
3 sweet peppers, one each yellow, green and red, sliced in 2-inch pieces
3 cloves garlic, minced
1/2 cup chicken, vegetable, or beef stock
1 pound sweet Italian sausage, cooked and sliced 1/4-inch thick
1/4 cup fresh basil, chopped
Salt to taste
Red pepper flakes to taste - optional
1. Heat a large skillet over medium-high heat and add olive oil. Add peppers and cook briefly until they just start to soften, about 4 minutes. Add garlic and stir.
2. Pour in stock and cook for 2 more minutes.
3. Toss sausage slices with peppers and add in pasta. Toss well so all ingredients are combined.
4. Add basil and salt to taste before serving hot.